Fresh Tomato Bloody Marys

The ingredients for Andreas Viestad's fiery Bloody Mary all come from his garden. Like a classic Bloody Mary made with tomato juice, it's a delicious brunch cocktail—with or without vodka. For savory flavor, add a few drops of Worcestershire sauce to each drink.
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Ingredients

Garnish

2 small celery ribs, minced

2 tablespoons minced onion

1 medium green heirloom tomato, such as a Green Zebra, minced

1/2 teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice

Salt

Bloody Mary

1 1/2 pounds chilled red tomatoes, coarsely chopped

1/2 cup chilled vodka

1 cup ice cubes

1 teaspoon tomato paste

1/2 small red chile, seeded and coarsely chopped

1/2 teaspoon celery salt

4 medium celery ribs and 4 thin green chiles (optional), for serving

How to Make It

Step 1 Make the Bloody Mary

In a bowl, toss the celery with the onion, tomato, lemon zest and juice and season with salt. Refrigerate while you make the drinks.

Step 2 Make the Bloody Mary

In a blender, puree the tomatoes, vodka, ice, tomato paste, chile and celery salt; pour into glasses. Spoon the garnish on top, add a celery rib and chile to each glass and serve.